Johnny Roselli
Makes 6 servings
Fresh rabbit is available at specialty meat shops; frozen can be found in large supermarkets.
Pancetta is Italian bacon, available at Italian specialty markets and some large supermarkets. If you cannot find it, you can substitute prosciutto from the deli section of the supermarket. Have it cut into a 1/2-pound chunk, not sliced
3 pounds fresh rabbit, cut into serving pieces
1/4 to 1/2 cup olive oil, used in three parts, to film the bottom of the skillet
2 tablespoons unsalted butter
1/2 pound pancetta, cut into 1/4-inch cubes
salt, pepper, for use throughout recipe
2 tablespoons all-purpose flour
2 cloves garlic, minced
4 cups chicken stock
1 sprig fresh rosemary, leaves removed and minced
1/2 pound large mushrooms (white or Portobello or a mixture), thickly sliced
2 red bell peppers and 2 green bell peppers, seeded, cored, and cut into 6 pieces each
2 tablespoons red wine vinegar
12 basil leaves, cut into slivers
1. Rinse rabbit (or chicken); pat dry on paper towels.
2. Heat olive oil and butter in a large, deep skillet on medium-high heat. Add rabbit; sear on all sides, 5 to 7 minutes. Add pancetta to the pan. Sprinkle flour over the meats.
3. Add rosemary, garlic, and stock to the skillet. Simmer, uncovered, 1 hour.
4. While the meat simmers, heat more olive oil in a separate skillet. Add mushrooms cooking over medium-high heat until browned on the outside. Remove from the skillet with a slotted spoon; set aside.
5.Once more, coat the bottom of the skillet with olive oil. Add peppers, cooking over medium-high heat until they begin to soften. Add vinegar, salt, pepper, cooking 2 to 3 minutes longer.
6.Add cooked mushrooms and peppers to the rabbit. Add basil and heat through, 5 minutes. The basil’s aroma will float upward.
